Even better than the cookies, these Snickerdoodle Blondies are buttery, soft, and with a classic signature tang, these cinnamon-sugar coated blondies may be the best way to eat Snickerdoodles yet.
I thought that it might be time for another recipe resurrection.
Though my photography skills aren’t 100% developed yet (and I suspect 100% is a goal that I’ll never actually attain), looking back on some of the photography of my older recipes makes me cringe. This Snickerdoodle Blondie recipe was one that was crafted over a year ago; a fantastic, easy recipe that perfectly replicates the taste and texture of Snickerdoodle cookies without all of the usually required dough-chilling and rolling.
Despite its incredible, true-to-cookie flavor, I’ve mostly left this recipe out of the spotlight and off of Pinterest. It doesn’t get anywhere near the attention it deserves because I’ve been fairly embarrassed by the quality of the original photography. Blurry, poorly styled and poorly focused, the original photos didn’t look nearly as appetizing as they should, and I felt that I owed a recipe this good a chance to really shine.
So, here they are presented to you again, after over a year. Hopefully, now the photographs better reflect their melt-in-your-mouth, soft, buttery crumb, the richness of the cinnamon-sugar sand, the overall pure delectability of the flavors.
A slight sprinkling of cream of tartar provides the signature Snickerdoodle tang, and a splash of milk gives these bars a cookie-like crumb.
Easy-to-make (prep time is 15 minutes or less), soft, buttery, and simply delicious, these Snickerdoodles are addictive, almost impossible to stop eating.
While my photography still has a long way to go, I feel a little bit better about sharing this recipe with the world than I did previously. (And, since I’ve mentioned it so much in this post, if you want to have a look at the original photographs for this recipe you can go here.)
Snickerdoodle Blondies
Ingredients
- 1 cup butter melted (227g)
- 2 cups granulated sugar 400 g
- 2 Tablespoon milk (30ml)
- 2 large eggs
- 2 3/4 cups all-purpose flour (345g)
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Topping
- 2 Tablespoon sugar
- 1 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350F.
- Grease and flour (or line with parchment paper) a 13x9 pan, and set aside.
- In a large bowl, combine melted butter, sugar, and milk.
- Add in eggs, stir until combined.
- In a separate bowl, combine flour, baking powder, cream of tartar and salt.
- Stir into the butter mixture until combined.
- Pour batter into prepared 13x9 pan.
- In a small bowl, combine 2 Tablespoons sugar and 1½ teaspoons cinnamon. Sprinkle over the batter in the pan.
- Bake on 350F for 25-28 minutes.
Nutrition
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Carol says
Like just came across this recipe and your blog yesterday. The brownies are in the oven now and the smell is amazing! Yes, I rated the recipe w/o tasting because I make a blonde brownie with pecans and the proportion of ingredients, thickness of the batter and the ingredients themselves, tell me this recipe will be a hit! I won’t be able to taste because I am gluten free, but next time I make these, I will be making them gf with my cup 4 cup flour!
Question: do you let the brownies cool completely in the pan or on a cooling rack?
Thank you!
Sugar Spun Run says
Thank you so much, Carol! I am so glad that they smell delicious. I hope that your family loves them. The answer to you question is that I usually allow my blondies to cool in the pan, but either method will be fine. 🙂
Susan Smith says
These are easy to make and very good
Sugar Spun Run says
Thank you, Susan! I am so glad that you enjoyed the Snickerdoodle Blondies. I hope that you give more of my recipes a try! Enjoy! 🙂
Pam says
Super yummy!! I followed the recipe closely and I did not “pour” the batter in the pan, I pressed the dough in the pan😉Also, I needed to bake it longer than the recommended minutes. I think mine took closer to 35 to 40 minutes. No matter, they were great!
Sugar Spun Run says
Hello, Pam! I am glad that you enjoyed the snickerdoodle blondies. 🙂
Paul Randall says
My son lives snickerdoodle cookies. I made these blondies and “forget about it!” I have to make these all the time.
Sam says
I am so glad everyone enjoyed the snickerdoodle blondies. I like them over the cookies just because they are so much easier! 🙂
julie says
Have you ever frozen these?
Sam says
Hi Julie! I have not tried freezing them, but I don’t think you would have any issues doing so. 🙂
Yvonne says
These are amazing!! I didn’t measure the butter, I just used 2 sticks melted as the video shows. My family has voted these our new camping treats instead of our usual “extra thick and fudgy” brownies! I love them as well because they are super easy to make, in fact I’ve memorized the recipe already and I’ve only made them twice. Lol.
Sam says
Thank you so much, Yvonne! I am so glad you have enjoyed the snickerdoodle blondies so much! I hope you continue to enjoy them. 🙂
Beth says
I made snickerdoodle bondies. Put them in a 9×13-in glass dish. Baked 8 minutes longer than the time said. and they still came up really in the center. Could that be because they were in a glass dish? Other than that they’re super my husband absolutely loves them
Sam says
Hi Beth! Yes, I’ve found that dessert bars take longer in glass dishes so I think that is most likely the issue. Probably just needs a few more minutes next time. So glad to hear they were a success otherwise, though!
Mary Jo says
Absolutely delicious! We LOVE snickerdoodles and this was so much easier to make! Thanks for the great recipe!
Sam says
I am so glad you enjoyed the snickerdoodle blondies so much, Mary Jo! These are great for when you want a snickerdoodle but don’t really want to make cookies. 🙂
Amy says
Hi, wondering if you forgot the vanilla? I added 1 tsp. . They are delicious, moist and so easy to make!
Sam says
Nope, but there’s nothing wrong with adding it. Glad you enjoyed, Amy! 🙂
Sam says
Hi Amy! You don’t need any vanilla here. 🙂
Tim says
Mine came out almost completely uncooked after the 28 minutes. Any idea what I might have done wrong? I followed the recipe exactly. Is there an easy method to tell when they are done outside of the time since that didnt seem to work for me?
Sam says
That’s very strange, was your oven completely preheated before you put the blondies in the oven?
Peggy Burse says
Made as directed. The best and easiest ever!
Sam says
So glad you enjoyed, Peggy! 🙂
Lesa says
If you use parchment paper in the glass 9×13 baking pan then you don’t have to grease or flour the pan????
Sam says
Hi Lesa! You should do one or the other. Doing both is just extra work. 🙂
Candi says
These are delicious. I made them yesterday and my family devoured them.
Sam says
I am so glad everyone enjoyed the snickerdoodle blondies, Candi! 🙂